Crown Roast of Pork with Onions -Green Peas.

Prep time : 1 hour ... Cook time : 3 to 3 1/2 hours
1 (16 rib) crown roast of pork (6 to 7 pounds)
3 tablespoons chopped fresh rosemary , crumbled
2 teaspoons salt
1 1/2 teaspoons black pepper
2 recipes for green peas and onions ( above post)
2 cups beef stock or canned reduced-sodium beef broth
I/4 cup unsifted all-purpose flour
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1) Preheat oven to 400*F . Sprinkle roast with 2 tablespoons of the rosemary , salt and 1 teaspoon of pepper . Stand roast , rib ends up on a rack in a large roasting pan . Cover ribs ends with foil to prevent burning .
2) Insert a meat thermometer between 2 ribs in the center , making sure it does not touch bone . Roast , uncovered for 10 minutes . Reduce the oven temperature to 325* F and continue roasting until the thermometer registers 160* F ... 2 1/2 to 3 hours . Remove roast to a platter and keep warm .
3) Fill crown cavity loosely with green peas and onions and keep warm while preparing the gravy.
4) Pour dripping from roast into a 1-quart glass measure . Skim fat from drippings into a 1-cup measure to total 1/4 cup (add olive oil or vegetable oil if needed to fill out measurement ).
5) Place roasting pan over moderate heat , add 1 cup of the stock and simmer for 1 minute , scraping up browned bits . Add to drippings in 1-quart measure to total 2 cups (add additional stock if needed to fill out the measurement )
6) Place sauce pan of reserved fat over moderate heat and heat until bubbly . Blend in flour and cook , whisking constantly , until smooth . Add the remaining 1 tablespoon rosemary and cook stirring constantly , until mixture thickens and boikls ... 2 to 3 minutes . Gradually add stock mixture and cook , stirring until thicken and smooth ... 3 to 5 minutes more . Whisk in remaining 1/2 teaspoon pepper and remove to a heated gravy boat .
Makes 8 serving .